CHICKEN & BEAN ENCHILADAS
A family dinner that delivers four of your 5-a-day - tender chicken, red pepper and black beans, wrapped in tortilla, baked in the oven with passata and cheese
Provided by Lulu Grimes
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan and add the onions, peppers and half the garlic. Cook for 15 mins, stirring now and then until the veg has softened. Stir in the chipotle paste, then fry for 1 min more. Add the chicken strips, turning them over in the mixture so they cook through, about 5-10 mins.
- Stir in the beans, coriander and 150ml of the passata, then take the pan off the heat. Mix the rest of the passata with the remaining crushed garlic and the ketchup.
- Divide the mixture between the tortillas, then fold the sides in and roll them up. Pour half the passata sauce into a 22cm square baking dish, then place the enchiladas on top, side by side. Dot over the remaining sauce and sprinkle over the grated cheese, then bake for 25-30 mins until golden brown.
Nutrition Facts : Calories 484 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 14 grams sugar, Fiber 12 grams fiber, Protein 34 grams protein, Sodium 1.4 milligram of sodium
CHICKEN & REFRIED BEAN ENCHILADAS
Make this hearty and delicious dish part of your weekday menu. Your family will thank you!
Provided by Old El Paso
Categories Enchiladas
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium heat. Cook onion for 3 to 5 minutes or until softened.
- Add chicken and cook, stirring occasionally until no longer pink.
- Sprinkle with taco seasoning mix, and stir in 1/2 cup (125 mL) water.
- Cook, stirring for 5 minutes or until sauce has thickened slightly; remove from heat.
- Place soft tortillas on work surface. Divide and evenly spread refried beans on tortillas.
- Divide chicken mixture among tortillas, and spoon along one half of each tortilla. Using 1 cup (250 mL) of the shredded cheese, divide and sprinkle evenly over chicken on each tortilla.
- Spread taco sauce packet contents on the bottom of a 9x13-inch (23x33 cm) baking dish.
- Roll each tortilla up jelly-roll-style, beginning at the end with the chicken.
- Place rolled tortillas seam-side-down in baking dish. Spoon taco sauce from jar evenly over tortillas. Sprinkle with remaining.
- Cover with foil and bake in a 350°F (180°C) oven for 25 minutes; remove foil and bake 10 minutes longer or until heated through
REFRIED BEAN AND CHEESE ENCHILADAS
Very yummy! I grew up making these with my mom and sisters, and everyone I knew loved them! They're easy to make and incredibly tempting! Add chicken or cilantro if you like. I suggest pairing it with easy-to-make boxed Mexican rice.
Provided by hunni662
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Mix refried beans, 1 1/2 cup Mexican cheese blend, and onion in a microwave-safe bowl; heat in microwave until cheese is melted, about 1 minute.
- Stack tortillas, 3 at a time, on a microwave-safe plate; heat in microwave until warmed, about 30 seconds. Repeat with remaining tortillas.
- Pour enough enchilada sauce onto a small plate to cover. Quickly dip both sides of each tortilla in enchilada sauce. Spoon bean filling down the middle of each dipped tortilla and wrap tortilla around filling. Arrange filled tortillas in the prepared baking dish. Pour remaining enchilada sauce over filled tortillas and sprinkle remaining cheese over sauce layer. Cover dish with aluminum foil.
- Bake in the preheated oven until sauce is bubbling and cheese is melted, 35 and 40 minutes.
Nutrition Facts : Calories 478.8 calories, Carbohydrate 55.4 g, Cholesterol 55 mg, Fat 19.6 g, Fiber 12.4 g, Protein 22.7 g, SaturatedFat 11.3 g, Sodium 1056 mg, Sugar 1.9 g
CHICKEN AND REFRIED BEAN ENCHILADAS
I got this recipe from Rosarita Refried Beans. It's a nice change from regular enchiladas, and very easy and tasty!
Provided by Charmie777
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine both cheeses.
- Combine chicken, refried beans and salsa. Add 3 cups of combined cheeses.
- Heat oil in small skillet.
- Soften each tortilla in oil, approximately 5 seconds per side. Dip in enchilada sauce.
- Immediately fill with some of chicken mixture; roll and place in 13x9 pan.
- Repeat with remaining tortillas and filling.
- Top enchiladas with remaining sauce and cheese.
- Bake at 350º for 20-30 minutes, until cheese is melted and bubbly.
Nutrition Facts : Calories 937.2, Fat 55.4, SaturatedFat 22.7, Cholesterol 102.7, Sodium 2394.7, Carbohydrate 75.9, Fiber 15.2, Sugar 4.3, Protein 37.5
CHICKEN ENCHILADAS
Mildly spicy and satisfying, these easy enchiladas stuffed with refried beans, onion and red pepper will be popular with the whole family
Provided by Sarah Cook
Categories Dinner, Lunch, Main course
Time 1h10m
Number Of Ingredients 16
Steps:
- Heat 2 tbsp of the oil in your largest pan, then fry the onions, peppers, chopped chilli and coriander stalks with half the garlic for 10 mins until soft. Stir in 2 tsp ground coriander and 2 tsp cumin seeds, then fry for 1 min more. Meanwhile, in another frying pan, fry the chicken in the remaining oil, in batches, until browned - add it to the pan of veg as it is done.
- Stir the beans, sweetcorn, coriander leaves and 150ml of the passata into the veg and chicken. In a bowl, mix the rest of the passata with the other crushed garlic clove, the remaining spices and the sugar, then set aside.
- To assemble, lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Divide the passata sauce into the dishes you are using, then top with the enchiladas. Dot over the soured cream, sprinkle with grated cheese and scatter with the sliced chilli.
- Cool and freeze (see freezing tips, below) or, if eating straight away, heat oven to 200C/180C fan/gas 6, then bake for 30 mins, scattering with more coriander leaves to serve, if you like.
Nutrition Facts : Calories 490 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 2.7 milligram of sodium
ZIPPY CHICKEN ENCHILADAS
Leftover chicken gets an awesome makeover in this rich and creamy casserole. This colorful dish is loaded with flavor. It's a nice change of pace from beef enchiladas. -Julie Moutray, Wichita, Kansas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Spread about 2 tablespoons of beans on each tortilla. Combine soup and sour cream; stir in chicken. Spoon 1/3 to 1/2 cup down the center of each tortilla; top each with 1 tablespoon cheese. , Roll up and place seam side down in a greased 13x9-in. baking dish. Pour enchilada sauce over top; sprinkle with the onions, olives and remaining cheese. , Bake, uncovered, at 350° for about 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas if desired. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 487 calories, Fat 23g fat (12g saturated fat), Cholesterol 95mg cholesterol, Sodium 1001mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 4g fiber), Protein 29g protein.
CHICKEN AND RED BEAN ENCHILADAS
With rotisserie, whole roasted chickens so readily available from carryout shops to grocery stores, otherwise labor intensive dishes can now be prepared on the fly for any weeknight supper. Use what's needed for your recipe, and get creative with the endless possible uses for the leftovers.
Provided by Ben S.
Categories World Cuisine Recipes Latin American Mexican
Yield 6
Number Of Ingredients 11
Steps:
- Adjust oven rack to middle position; heat oven to 375 degrees. In a medium bowl, mix chicken, beans and 1 cup cheese; set aside. Thinly slice 1/2 cup onion; set aside. Finely chop remaining onion.
- Heat oil in a 12-inch skillet over medium-high heat. Add chopped onions and saute until golden, about 5 minutes. Add tomato sauce; simmer until very thick, about 12 minutes. (Stir frequently; reduce heat if sputtering dramatically.) Add broth; bring to simmer. Remove from heat; whisk in sour cream. Stir 1/2 cup sauce into chicken mixture.
- Spread 1/2 cup sauce in a 13-by-9-inch ovenproof glass dish. Microwave tortillas on high power in a microwave-safe plastic bag until warm, about 1 minute. Fill each tortilla with a heaping 1/4 cup chicken mixture; roll and place in baking dish. Top with remaining sauce and cheese.
- Bake until bubbly, about 20 minutes. Top with sliced onions and the optional cilantro. Serve hot. Pass pepper sauce separately.
Nutrition Facts : Calories 511.7 calories, Carbohydrate 41.8 g, Cholesterol 92.8 mg, Fat 24.2 g, Fiber 8.1 g, Protein 32.9 g, SaturatedFat 10.3 g, Sodium 936.8 mg, Sugar 4.6 g
CHICKEN ENCHILADAS
Recipe video above. If you like your enchiladas plump, juicy, saucy and full of flavour, this is the recipe for you! Homemade from scratch, the foundation of this recipe is a double duty Enchilada Spice mix.
Provided by Nagi
Categories Mains
Number Of Ingredients 20
Steps:
- Enchilada Seasoning: Mix Enchilada Seasoning Spices. To be used for Filling and Sauce.
Nutrition Facts : Calories 471 kcal, Carbohydrate 35 g, Protein 32 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 1152 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
REFRIED BEAN ENCHILADAS
These yummy meatless bundles are so fast and easy to prepare. The recipe, which came from my sister-in-law, is a favorite for both our families. -Carolyn Sykora, Bloomer, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the beans, cottage cheese and 1 cup cheddar cheese; set aside. For sauce, in a large nonstick skillet, whisk the oil, flour, chili powder, garlic powder and salt until smooth. Gradually stir in the water, vinegar and onion. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat., Dip both sides of each tortilla into sauce. Place about 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a 13x9-in. baking dish coated with cooking spray. Pour remaining sauce over top; sprinkle with remaining cheese. Cover and bake at 350° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 384 calories, Fat 11g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 729mg sodium, Carbohydrate 48g carbohydrate (2g sugars, Fiber 7g fiber), Protein 24g protein. Diabetic Exchanges
SATURDAY NIGHT CHICKEN, CHEESE AND REFRIED BEAN ENCHILADAS
Lots of fun to make and especially eat! I am a vegetarian, so I have substituted vegetarian "chicken" in this recipe and it was fabulous, but if you are a meat-eater you can use the same amount of real chicken instead with the same delicious outcome. I also used a combination of mozzarella and cheddar cheeses because Mexican cheeses aren't available to me here in England but if you would prefer monterey jack or other Mexican cheeses go right ahead and use them instead. These were soooooooo good. Enjoy!
Provided by Shannon Cooks
Categories Cheese
Time 55m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Melt 2 tablespoons butter in a large skillet over medium heat. Place the peppers, garlic, onion and chiles in the skillet.
- Cook until onions are translucent.
- Add cubed cooked chicken, refried beans and juice of the lime. Cook for five minutes over low heat. Mix in 1/4 cup mozzarella and 1/4 cup cheddar. Set skillet aside.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 1/4 cup butter (4 tablespoons) in a medium saucepan over low heat.
- Gradually stir in the flour and half-and-half. Mix in the cilantro, sour cream, and 1 cup each of shredded cheddar and mozzarella cheese. Cook and stir until cheeses are melted. Add 1/2 cup milk and two teaspoons cumin and stir until well integrated. The sauce will have a slightly gooey consistency.
- Spread 1/4 cup of the sauce on the bottom of a 9x13 inch baking dish.
- Roll chicken/bean mixture into enchiladas using the 8 tortillas and line up in baking dish.
- Spread cheese sauce on top with a spatula.
- Top with remaining shredded mozzarella and shredded cheddar (you should have 1/2 cup of each remaining).
- Bake 30 minutes in the preheated oven, until cheese is melted and lightly browned.
Nutrition Facts : Calories 611.8, Fat 36.9, SaturatedFat 20.6, Cholesterol 133.9, Sodium 803.9, Carbohydrate 36.8, Fiber 5.3, Sugar 3.8, Protein 33.8
CHICKEN AND BLACK BEAN ENCHILADAS WITH GOOEY JACK CHEESE
Provided by Robin Miller : Food Network
Categories main-dish
Time 40m
Yield 4 servings (plus enough chicken for another meal)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes. Add chicken and saute 5 minutes, until golden brown and cooked through. Remove half of the chicken and reserve for another use.
- Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces. Remove from heat and stir in cilantro.
- Arrange 4 tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture. Roll up tortillas and place side by side in a shallow baking dish. Top tortillas with shredded cheese (1/3 cup per tortilla).
- Bake enchiladas 15 minutes, until cheese is golden and gooey!
- Steam broccoli
- Chop onions
- Mash potatoes
- Chop Celery
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CHICKEN ENCHILADAS | BLUE JEAN CHEF - MEREDITH LAURENCE
From bluejeanchef.com
Cuisine Mexican
Total Time 4 hrs 25 mins
Category Entrées
Calories 624 per serving
- Combine the garlic powder, onion powder, oregano, cumin, and chili powder, salt and black pepper. Reserve one tablespoon of the spice mixture and rub the rest of it on both sides of the chicken thighs. Reserve 1 tablespoon of the spice mixture.
- Pre-heat a large skillet over medium-high heat. Add the olive oil and sear the chicken thighs on both sides. Transfer the chicken thighs to one or two zipper lock plastic bags and set aside.
- Add the diced onion, pepper, and reserved spice mixture to the pan. SSauté for 2 minutes. Deglaze pan with chicken stock. Add 2/3 cup of the enchilada sauce. Stir and simmer for another minute. Pour the sauce into the zip lock bags with the chicken. Distribute the sauce in between and on both sides of the chicken. Remove as much of the air as possible from the bag using a vacuum pump or by submerging the bag in the water up to the zipper seal (don’t let any water into the bag), and allowing the water to displace the air in the bag. Seal the bag and drop it into the water bath.
SKINNY REFRIED BEAN & CHICKEN ENCHILADAS WITH HOMEMADE ...
From ambitiouskitchen.com
4.9/5 (11)
Total Time 1 hr
Category Dinner
Calories 400 per serving
- Preheat oven to 400 degrees F. Line a baking sheet or large pan with foil and spray with nonstick cooking spray. Set aside.
- While the oven is preheating, prepare the enchilada sauce by heating oil in a medium saucepan over medium high heat. Add in garlic and onions and sauté for 5 minutes or until onions become translucent.
- Add in chili powder, cumin, oregano and cayenne pepper and stir for 30 seconds to allow the spices to cook a bit. Stir in tomato sauce and water, then bring to a boil. Reduce heat to a medium low and simmer for about 20 minutes.
- While enchilada sauce is cooking, place chicken breasts on prepared baking pan, season with salt and pepper and bake for 15-20 minutes or until chicken is cooked completely and is no longer pink. If your chicken breasts are on the thicker side, this may take a little longer than 20 minutes. It’s always best to test with a meat thermometer to ensure they are fully cooked. Once done cooking, shred chicken with two forks.
EASY CHICKEN AND BEAN ENCHILADAS - EMILY BITES
From emilybites.com
5/5 (2)
Total Time 55 mins
Category Main Course
Calories 228 per serving
- Preheat the oven to 350 degrees. Open one can of the enchilada sauce and pour ½ cup into the bottom of a 9x13 baking dish. Use a spatula or the back of a spoon to spread the sauce across the bottom of the dish.
- Place the shredded chicken in a mixing bowl and add the remainder of the enchilada sauce from the first can. Mix the chicken and sauce together until thoroughly combined.
- To build each enchilada, lay a tortilla flat and spread 3 tablespoons of refried beans in a line down the center. Top the beans with 1.5 ounces of the shredded chicken and then sprinkle a tablespoon of the shredded cheddar over the chicken. Fold one side of the tortilla over top of the filling and roll until the enchilada is wrapped. Repeat with the remaining ingredients to form 8 enchiladas.
- Place the finished enchiladas in a single layer row in the baking dish. Pour the remaining can of enchilada sauce over the top of the enchiladas and top with the remaining ¾ cup of shredded cheddar. Bake for 30 minutes.
CHICKEN & REFRIED BEAN ENCHILADAS RECIPE ...
From lifemadedelicious.ca
Servings 4
Total Time 55 mins
Category Entree
CHICKEN & BEAN ENCHILADAS - MEXICAN RECIPES - OLD EL PASO
From oldelpaso.com
Servings 10
Total Time 50 mins
Category Enchiladas
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray. Spread 1/2 cup of the enchilada sauce evenly in bottom of baking dish. In medium bowl, stir together chicken, 3/4 cup of the sauce, the taco seasoning mix, chiles, beans and 1 cup of the cheese.
- Place tortillas on work surface. Spread 1/3 cup chicken mixture down center of each tortilla. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top enchiladas with remaining enchilada sauce and cheese.
- Bake 20 to 25 minutes or until hot and cheese is melted. Let stand 5 minutes before serving. Sprinkle green onions and cilantro on top. Top with sour cream.
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From pinchofyum.com
4.7/5 (63)
Calories 237 per serving
Category Dinner
- Place a few spoonfuls of enchilada sauce in the bottom of a glass square baking dish (mine was 9×9) to prevent sticking.
- Layer the beans, chicken, cheese, sauce, and tortillas; repeat once to make a total of 2 layers. (For me this was about 1/3 cup refried beans, 1 cup of the chicken, ½ cup cheese, and about 3/4 cup enchilada sauce in each layer.)
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From boulderlocavore.com
Ratings 11
Calories 435 per serving
Category Main Course
- In a large pan over medium high heat, add 2 tablespoons olive oil. Add onion and sauté until translucent, about 3-4 minutes.
- Add diced chicken and green chilis to the pan. Sauté until the chicken is cooked through, about 7 - 8 minutes. Reduce heat to medium.
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Category Chicken Main Dish
Servings 10
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